When I wrote my new cookbook, PREP (officially out today), my goal was deliciousness and ease. No matter who picks up the book or what they cook, I want them to find success so that they’ll move onto a second recipe and over time, develop real chops in the kitchen. This is why I had every recipe tested by a teenager or college student. If they didn’t give it a thumbs up, I either tweaked it or tossed it. This Yogurt Sundae with Melted Raspberries got full approval right out of the gate.
The goal of ease certainly qualifies with this recipe. It’s just five ingredients: frozen raspberries, yogurt, maple syrup, granola, and nuts. The only cooking required is to tumble frozen raspberries into a saucepan or microwave-safe bowl and heat them until soft and oozing juices. I’m so smitten, I even did up fun a “how to” video.
Now that you can see what a snap this is to make, let me tell you about the ingredients. I find Greek yogurt to be preferable to standard yogurt, though both are tasty. For the raspberries, I recommend frozen. They’re much juicier at room temperature than fresh and when embellished with a maple splash, result in a lip-smacking sauce. You can keep it all entry-level by using store-bought granola or make your own using this Coconut Granola Bark or this Buckwheat cereal. Both fit the bill.
Yogurt Sundae with Melted Raspberries is a terrific first step into the pages of PREP for kids, teens, college students, or anyone without a lot of confidence in the kitchen. Give them room to play with a few ingredients and you never know what will happen next. Maybe they’ll fall in love with cooking (or at the very least, this sundae).
Side note: This recipe serves just one, but feel free to scale it up as needed. It’s an excellent make-ahead meal for breakfast or brunch if you’re feeding a crowd.
To learn more about PREP head here.
Yogurt Sundae with Melted Raspberries
Let’s be honest, this isn’t really a sundae, since everyone knows that would require ice cream. But it’s so good, calling it a sundae doesn’t feel like a stretch. You might be surprised to know that this recipe works best with frozen, not fresh raspberries. They get really juicy when defrosted, which makes a tangy sauce poured over yogurt.
Ingredients
- 1/3 cup frozen raspberries
- 3/4 cup plain Greek yogurt
- 1/2 teaspoon pure maple syrup (more if you prefer it sweeter)
- 1 tablespoon granola
- 1 tablespoon chopped nuts
Instructions
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Put the berries into a small glass or ceramic bowl. Microwave on high for 1 minute. If you don’t have a microwave, put in a small saucepan and heat the raspberries on the stove over medium until warm and juicy.
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Put the yogurt into another small bowl, like a cereal bowl, and pour the warm berries over the top, followed by the maple syrup. Sprinkle the granola and nuts over the berries. Add the chia seeds and almonds, if desired.
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Enjoy with a spoon.
